-=> Quoting Edith Mcklveen to All <=-

 EM> I am behind the DOS usage re-learning curve

It's certainly not as intuitive as more modern systems. But BBSing
and it's programs do predate both Windows and easy home access to the
Internet by quite a bit.

 EM> two cocktail recipes that my father liked.

I always enjoy discovering and playing with new cocktails.

 EM> He was fond of Southern Comfort

I used to be very fond of it but the formula appears to have
been changed over the years as the brand changed hands and it's not
the same anymore. Yukon Jack is a newer, similar sort of liqueur
being Canadian whisky and honey with orange peel flavouring and goes
well in the same sort of drinks.

 EM> Northern Comfort (2 cocktails)
 EM> 1-1/2 oz. Triple Sec
 EM> 1/2 oz. peach brandy
 EM> 1 oz. white rum
 EM> 2 drops Angostura bitters
 EM> 2 t. orange juice or 1/2 t. concentrate
 EM> 1/4 t. citric acid (rounded)

I would like that but would probably reduce the Triple Sec a bit and
use lemon juice rather than pure citric acid. I haven't even seen
citric acid since my parents, self employed chemists, retired back
in '92. (We had an assay lab right beside the house when I was
growing up.)

 EM> Southern Soiree (2 cocktails)
 EM> 1/2 oz. whiskey
 EM> 1/2 oz. apricot brandy
 EM> 1/2 oz. orange liqueur
 EM> 1/2 oz. peach brandy
 EM> 1 T. lemon juice
 EM> 2. t. sugar

And that sounds good to me just the way it is.

 EM> So happy to be on the cusp of real autumnal weather here in Western
 EM> New York.

We had a very short autumn here: it was basically just Labour Day
weekend! Winter came early this year.

Here's a martini variation that uses a fruit flavoured brandy:
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Caprice
 Categories: Beverages, Alcohol, Fruit
      Yield: 2 servings
 
      2 oz Gin
      1 oz Apricot brandy
      1 oz Dry vermouth
      4 ds Orange bitters
 
MMMMM


Cheers

Jim


... Financial advice: to be financially secure, have more money.

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